Today is a holiday. Which means that we have more time to spend on food preparation. So here comes a holiday menu: a tuna steak. Though the tuna itself doesn’t requires a lot of cooking time because I like the tuna to be rare. I wanted to try something light and fresh to accompany a good piece of tuna. What about mango salsa? It sounded better than anything else that I could come up with. And it was settled.
1 mango, 1 medium cucumber, 1/3 of Vidalia onion, dill (cilantro would be better), juice of 1/2 lemon, 1/2 half of jalapeno pepper.
The tuna was relatively easy. Salt, black pepper, sesame seeds, and into a hot pan with some oil. I started to count the time first, but decided just to go with visual cues. Because of the sesame seeds coating, it took 35-45 seconds instead of regular 15 seconds for a light crust to appear. It was a fantastic combination! Paired with a light white wine, it made a really delicious holiday lunch.
Yet, we had a small piece of tuna left. And we had one more piece of tuna, but it was still raw. It was almost like a childrens’ book: one foot in a boot and another foot bare. I cooked the remaining piece of fish and put them both in a fridge. So for lunch the next day we had the tuna, again!! This time we made a tuna salad.
It was a more savory dish. We had approximately 3/4 lb of tuna. I took it from the fridge 10 minutes before cooking/serving so it could warm up to room temperature . I added 1 medium Hass avocado, 1/4 of Vidalia onion, 2 scallions (both parts, green and white), dill, juice of 1/2 lemon, black pepper, salt.
Dietitians suggest to eat tuna not very often because of its high mercury levels, although I didn’t notice it. The wallet suggests to eat tuna not very often because it will be upset. But common sense suggests to eat tuna not very often because there will be no tuna left for the next generation. But it tastes so-o-o-o good!